Updated: Jan 1
Total time: 50 minutes
1 tsp dried thyme
2 tbsp cajun seasoning
1 bay leaf
5 cloves garlic
1 tsp avocado oil
1 red onion, thinly sliced
3 bell peppers, julienned
1 jalapeno, de-cored and minced
4 stalks celery, chopped diagonally
Juice from 1 lime
1 can crushed tomatoes
1 package of organic non-GMO firm tofu
1 package of turkey chorizo Stapleton Sausages
12 prawns, deveined and shelled
4 cups vegetable or chicken broth
1 ½ cups uncooked white rice
Sea salt and pepper, to taste
Drain and press the tofu for about 10 minutes. Then slice the tofu into planks, about ¼ inch thick. Then cut those planks in half widthwise.
Then heat up a large pan on medium high heat, add a dash of sea salt and the tofu to the pan (it should sizzle when it hits the pan). Cook the tofu for approximately 7 minutes per side or until it gets crispy and slightly brown. Remove from the pan when it's done and cut into desired shapes. Set aside.
Then add the sausages to a medium sized saucier with 1-2 inches of water. Cook the sausages for 4 minutes each side. Once 8 minutes is up, drain the water and remove the sausages from the pan.
Then place the saucier back on the stove and bring to medium heat. Once the pan is hot, add the sausages back in, cooking for 7 minutes per side or until it has a nice golden brown caramelization. Then remove the sausages and set aside.
Bring a dutch oven or another large saucier to medium heat. Then add in avocado oil and red onion. Allow to cook for 5 minutes.
Then add in the garlic and cook for another 2 minutes.
Then add in the bell peppers, jalapeno, and celery, cook for another 5 minutes
Then add in the vegetable or chicken stock, crushed tomatoes, lime juice, thyme, uncooked rice, and bay leaf. Cover with a lid and allow to simmer for 25 minutes or until the rice is tender, stirring every 5 or so minutes so that it doesn’t stick.
Add in the shrimp, stir and cook until the shrimp is cooked, about 5 minutes.
Then add in the sausages and cooked tofu.
Remove the bay leaf.
Season with sea salt and pepper.
Top with parsley, green onion, and chili flakes, if desired.
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